Clafoutis. Step by step cooking recipes of tasty dishes

Clafoutis

Today I have a summer present for you – a French pie with your favourite cherries. It has everything you love: ease to bake, elegance of French cuisine, and a combination of sweetness with sourness and almonds. With your love to experiment, clafoutis will definitely be in your hit list: cherries can be replaced with apricots, peaches, pears, plums, any berries, and almond flour – with walnuts or peanuts. Once I tried clafoutis even with mango, banana, and chocolate 🙂

  • Prep time: 10 minutes + time for pitting cherries
  • Cook time: 50 minutes
  • Serves: 6-8
  • Difficulty: easy
  • Course: pastry
  • Cookware: baking dish
  • Cuisine: French

Ingredients

  • 800 g cherries, pitted
  • 4 eggs
  • 200 g soured cream
  • 50 g almond flour
  • 100 g sugar
  • 2 tsp baking powder
  • 50 g corn starch
  • seeds of 1 vanilla bean or 1 tsp vanilla paste
  • butter for greasing
  • semolina for sprinkling the baking dish

Cooking method

Step 1

Heat the oven to 180˚С. Whisk eggs with sour cream and add vanilla. Mix in a separate bowl flour, sugar, baking powder, starch. Add to the egg mixture and stir until smooth.

Cook dough

Step 2

Butter the baking dish and sprinkle over semolina or flour. Pour in the batter and put the cherries on top (if the cherries are frozen, be sure to defrost and drain the juice beforehand).

Dough in baking dish

Clafoutis. Step by step cooking recipes of tasty dishesStep 3

Bake for 25 minutes. Then cover clafoutis with foil and bake for a further 25 minutes.

My tips and tricks:

The clafoutis rises during baking, so use a high-sided baking dish. And better serve it hot or warm: when the clafoutis cools, it sinks. Although, to be honest, I love it also when it’s cooled (when a miracle happens and it has time to cool down before it is eaten :)).

Clafoutis
 
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Author:
Recipe type: pastry
Cuisine: French
Serves: 6-8
Ingredients
  • 800 g cherries, pitted
  • 4 eggs
  • 200 g soured cream
  • 50 g almond flour
  • 100 g sugar
  • 2 tsp baking powder
  • 50 g corn starch
  • seeds of 1 vanilla bean or 1 tsp vanilla paste
  • butter for greasing
  • semolina for sprinkling the baking dish
Cooking method
  1. Heat the oven to 180˚С. Whisk eggs with sour cream and add vanilla. Mix in a separate bowl flour, sugar, baking powder, starch. Add to the egg mixture and stir until smooth.
  2. Butter the baking dish and sprinkle over semolina or flour. Pour in the batter and put the cherries on top (if the cherries are frozen, be sure to defrost and drain the juice beforehand).
  3. Bake for 25 minutes. Then cover clafoutis with foil and bake for a further 25 minutes.
My tips and tricks
The clafoutis rises during baking, so use a high-sided baking dish. And better serve it hot or warm: when the clafoutis cools, it sinks. Although, to be honest, I love it also when it’s cooled (when a miracle happens and it has time to cool down before it is eaten).